This sweet and sour honey chilli cauliflower is baked version of traditionally fried sweet and sour cauliflower dish. Serve this baked honey chilli cauliflower dish as an appetizer or with sticky/brown rice. You can also serve it for variation with whole grain couscous or quinoa.
I still have childhood memories of having chowmein, spring rolls and chilli cheese for weekend lunch option. Chinese food is quite popular in India, but it’s not close to authentic chinese food. Except the use of few similar ingredients and some cooking techniques.
There are many vegan or vegetarian options available in Indian- Chinese restuarants. Indian-Chinese food is also very hot and spicy as it is adapted according to Indian taste. Honey Chilli potato/cauliflower is one of the most common appetizer. You’ll find on the menu of Indo-Chinese restuarants. But this is the lighter version of yummy honey chilli cauliflower dish as it is baked rather than fried.
The combination of deep fried plus sour-sugary sauce is totally divine. But if you don’t like deep fried food than you don’t have to miss the yummy food options. You can use healthier ingredients and cooking techiques to achieve similar taste. We can replace some ingredients with healthier choices like: whole grains or low sodium options.
The original recipe of honey chilli cauliflower calls for cornstartch and egg batter; which I have replaced with corn meal, whole wheat batter. Instead of eggs I have used almond milk and baking powder as I have baked the cauliflower florets. For the sweet, spicy and sour sauce I have used light soy sauce, (reduced sodium), honey and sesame oil. You can totally replace honey with maple syrup; if you are looking for a vegan option.
Recipe sligthly adapted from Dabur Honey: Honey and Chilli Cauliflower
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